Shapton glass stones

hey everyone welcome to learning sharp sorry for the lull and no videos recently life got busy here at the house and uh yeah just no time so today um i just got some new stones in i thought we'd just do a kitchen knife real quick this thing is dull as dull can be got a rolled edge um i don't really have nice kitchen knives these are some budget uh j.a henkels they do the job you know we aren't putting our chefs here in my house or anything and they get washed in the sink and put back in the drawer and they're just nothing special but i got in some shapton glass stones make sure that's in the frame there for you a 320 and a 1k i've messed with the 1k a little bit on a already sharp kitchen knife but i have not messed with the 320. they are it is a 45.94 micron the fit and finish of these things is really nice really really nice i got them off mtc kitchen supply they seem to have the best price i could find on a bench stone i like how light they are if i wanted to stone in hand a folder or something they came flat i checked them with a straight edge i like the glass backing i really no no complaints about them i really liked what i was able to do with the 1k [Music] it is a 14.7 micron um let's see what this 320 feels like though on this dull kitchen knife and i don't even know what this one would be if this is a larger chef's knife or kitchen knives is not really my wheelhouse um comment below if you happen to know what exactly this type of shape of a kitchen knife would be this is just going to be a how fast can i get this thing sharp i'm really not worried about bevel evenness or you know anything like that [Music] [Music] uh [Music] [Music] man that 320 is a brute it's got some good feedback to it i like that this knife could use some real help in the tip but i'm really not all that concerned with it at this moment so we already have a burr [Music] oop flipped off the stone man don't do that good thing i didn't work that tip [Music] better [Music] got that bur traded over looking good [Music] still got some we still have one more stone so that's okay but i've really been working on trying to minimize that burr on the first stone and not rely so heavily on the next couple of stones or higher grit stones or anything these stones keep keep moist pretty well too i'm really impressed [Music] i'm much prefer in the feedback of these reverse the spyderco ceramics yeah very much like that feedback now like i said i've messed with the 1k just a little bit already sharp knife just kind of like some stropping type strokes and stuff let's see what uh see what it does here you can really see the material these stones remove too the swarf they build they're cutting i mean this is a i don't even know what steel these kitchen knives are so i would expect it to but even the feedback on this 1k really nice i think this oh yeah i really should learn to switch hands on these bigger knives when i'm sharpening on the bench it really would make things a lot more comfortable that's something that i need to work on without a doubt i've been doing a lot of my folding knives and smaller fixed blades stone in hand lately and really enjoying that i need to to get a video of that but i don't want to be too boring um because i kind of just zone out whenever i'm doing that and i don't want it to just be a dead silence video and i don't do any editing as you guys can see what what happened happens during sharpening is well what gets put up on youtube so i don't want to bore you guys to death you i like that 1k that's a that's a great stone [Music] they they don't load terrible i mean i could hit them with the magic eraser or something if i wanted to but i mean the loading wipes right off the swarf um flattening will probably use a diamond plate you know this one i probably use a 300 diamond plate because that's what i have i wouldn't want it laps too aggressive i happen to get this one from chef knifes to go they have really good prices on the 1x6 shaft and glass stones it's a 3k we'll go ahead and i wasn't going to go quite that far with this now let's go ahead and and see what happens see if my little stone spacer here yeah i'm going to use a little piece of aluminum there from a little strap i made to space these smaller 1x6 zones up on a holder whenever i'm doing larger knives this is 3k this is a smaller stone i'm gonna have to turn that a little bit 3k definitely starts to give you that a little bit more of a a glass feeling the the feedback is a lot different i'm not sure i'm liking that though [Music] we may have to see how flat this guy is i is i'm running the edges here i feel like i feel like it's got some belly to it may have to check that i didn't lap this one or anything all i did was take it out of the box fidget with it for a minute and then uh put that piece of tape on there saying it's a 3k that way uh i knew because i knew their sharpie marker marking would eventually wear off [Music] yeah that's that's a definite lip let's take care of that real quick so again we're just gonna i got a 300 diamond plate here [Music] not really using any pressure just floating the floating plate over you can see we are [Music] uh [Music] [Music] that feels a lot better might be from them cutting these or i'm not sure but that feels much better clean that up later see what that does for us much better wow there's definitely high spots at the edges of the stone and i was riding up on that i couldn't keep the the bevel flat it being a big knife on a smaller stone i do you know have a little bit of trouble with that but not to that extent [Music] [Music] 3k does want to load a little quicker i actually use a fresh magic eraser here and see so [Music] so [Music] we didn't need to to take this to 3k but i wanted to on camera here thought we'd play with this new stone i i like a 1000 grit edge in the kitchen i think it does a good job on having good biting the most meat and vegetables and such and again i no chef they just need to be sharp i don't spend a lot of time on them they're not show pieces or professional quality i just like them sharp i won't always sharpen a chip out either sometimes i'll just leave it and it'll come out eventually [Music] go ahead [Music] youtube it is better to bring the stone to the lapping plate for sure i see i still feel like it's got that might be where i radius the edges some i think that's what that is nonetheless we're a lot flatter and we were off to spend some more time with that let's finish this knife up go ahead make some nice watery mess here we're gonna strap this on a new strap i made um it's my carter backed and it's shoe sole leather a lot thicker a lot firmer it's got some one micron gunny juice on it we'll go ahead and strap up with that and this thing will be done let me know if you guys like these videos with the larger kitchen style knives i got a couple other options some game harvesting knives being here in florida got a lot of fillet knives and such that we could try giving it a go a little bit of burr there [Music] [Music] oh yeah now it's coming up there's a little bit more aggression behind it i must not hit my angle on de-burn it exactly where i want it to be there's with some into the edge strokes i'm sorry tip to heel strokes into the edge you can't strap into the edge all right [Music] copy receipt paper i'm no sushi sushi chef or anything but that's plenty clean and sharp for my kitchen thanks for watching everyone taking a look at these stones with me and we'll revisit them again like i said let me know what you want to see me do and if if i have the stuff or can get the stuff to make it possible be more than glad to like share subscribe thanks for watching

Channel: Learning Sharp

Views: 13,267

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Id: NFnxdTTWaUg

Length: 22min 25sec (1345 seconds)

Published: Mon Feb 22 2021